Cream butter; gradually add sugar, beating well at med. speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine sour cream and next 6 ingred. in a sm. bowl; stir with a wire whisk. Combine flour, baking soda, and salt; stir well. Add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Pour batter into a greased and floured 10" tube pan. Bake at 325 for 1 hr. and 45 min. or until a wooden pick inserted comes out clean. Let cake cool in pan 10 min.; remove from pan, and let cool completely on a wire rack. Yield: One-10" cake.
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|Serving Size: 1 Serving (4216g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3324 (26%)|
|Amt Per Serving||% DV|
|Total Fat 369.3g||492 %|
|Saturated Fat 183.3g||917 %|
|Monounsaturated Fat 114.5g|
|Polyunsanturated Fat 30.4g|
|Cholesterol 6911.4mg||2127 %|
|Sodium 3893mg||134 %|
|Potassium 3110.7mg||82 %|
|Total Carbohydrate 2173.8g||639 %|
|Dietary Fiber 13g||52 %|
|Sugars, other 2160.8g|
|Protein 253.2g||362 %|
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Calories per serving: 12821
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